Name: Frogmore Stew
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1 lb large shrimp, unpeeled; 1 lb smoked sausage, sliced into 2-inch pieces; 6 ears of corn, shucked and cut into thirds; 1 lb baby red potatoes; 1 onion, quartered; 4 cloves of garlic, minced; 2 lemons, halved; 2 bay leaves; 1 tbsp Old Bay seasoning; Salt and pepper to taste; Hot sauce (optional); Melted butter for serving; Chopped fresh parsley for garnish

Instructions

In a large stockpot, fill halfway with water and bring to a boil over high heat.
Add in the quartered onion, minced garlic, bay leaves, Old Bay seasoning, salt, and pepper. Let the flavors meld together for about 10 minutes.
Carefully add the red potatoes to the pot and cook for 15 minutes until slightly tender.
Add the smoked sausage to the pot and cook for an additional 5 minutes.
Squeeze the juice of the lemons into the broth and drop in the lemon halves for extra flavor.
Add the corn to the pot and cook for 5 minutes.
Lastly, add the shrimp to the pot and cook until they turn pink and are cooked through, about 3-4 minutes.
Remove the pot from heat and discard the bay leaves and lemon halves.
Drain the stew using a colander, allowing the flavorful broth to drain off. You can reserve some broth for dipping if desired.
Transfer the Frogmore Stew to a large serving platter or shallow bowl.
Drizzle some melted butter over the stew and sprinkle with chopped parsley for color and freshness.
Serve hot with more Old Bay seasoning, hot sauce for a kick, alongside crusty bread for dipping, and maybe some ice-cold drinks to wash it all down.

Ingredients

Instructions

Nutrition Facts